Cook the pasta according to the package directions. Drain. Place the pasta in a large bowl and drizzle with the olive oil, tossing to coat.

Heat a large Dutch oven over medium-high heat. Coat the pan with cooking spray or a little exra-virgin olive oil. Add the garlic and sauté for 1 minute or until the garlic begins to brown. Add the pasta mixture, tomatoes, pepper, and beans. Cook for 2 minutes, stirring constantly. Stir in the arugula, basil, lemon rind, lemon juice, and salt. Cook for 1 minute or until the arugula wilts.

Spoon 1½ cups of the pasta mixture into each of 6 shallow bowls. Top each serving with 2 ½ teaspoons of pine nuts and 2 teaspoons cheese. Serve immediately.

Yield: 8 servings

How'd it Taste?

This was very tasty even without the full amount of basil. I also left out the pine nuts and cheese. The lemon flavor was very good. I have no idea how anyone could make this in 20 minutes though. It took me about an hour.

Thanks for the suggestion, Julia! You can visit our Youtube page to see our current video collection, including a new recipe video for how to make Black-Eyed Pea Salad! https://www.youtube.com/channel/UCBKd9EayJTku-nQixI_8sSg